Lay a sheet of baking paper on your work surface, place the dough on top then lay another piece of baking paper on top of the dough then roll out the dough using a rolling pin. Roll out to roughly 0.5cm thick.

Cut out shapes of gingerbread and place the cut out shapes onto the lined trays, prick with a fork and pop into the oven and bake for 9-10 minutes.

Allow to cool fully, the cookies will harden when cool.

Meanwhile make the royal icing. For this, all you need to do is whip up the chickpea water until it's white and frothy, then add the vanilla extract and icing sugar to the mixer until stiff. Transfer to a piping bag ready for use and decorate your cookies as you please.